Delicious Grain-Free Sweet Potato Breakfast Cookies: Your Perfect Fall Grab-and-Go Treat

Grain-free sweet potato breakfast cookies made with baked sweet potato, almond flour, and SunButter. Perfect for an easy grab and go fall breakfast!

In these ever-changing times, do you ever find yourself having moments where the weight of the world seems to lift, and you completely forget we’re in the middle of a pandemic? These instances of pure, unadulterated joy and normalcy are truly precious. For me, they often occur when I’m outside, enjoying the crisp autumn air without a mask, soaking in the sunshine, and sharing laughter with my loved ones. These simple pleasures remind us of the beauty and resilience of life.

Beyond the outdoors, I also find solace and a sense of continuity in my passion for creating and sharing content. Whether it’s connecting with my community on Instagram through virtual channels, a practice I embraced long before it became the ‘new normal,’ or the therapeutic rhythm of my kitchen, a place where I transform simple plant-based ingredients into delicious meals and treats – these activities offer a much-needed escape. They allow me to focus on creativity and nourishment, providing a comforting routine in an unpredictable world. Let’s wholeheartedly embrace more of these moments that help us forget the precariousness of the current age, finding peace in the familiar and the joyful.

And what better way to do that than by making cookies? Not just any cookies, but these incredible Grain-Free Sweet Potato Breakfast Cookies. They are the epitome of comfort and convenience, perfect for a make-ahead fall breakfast that brings warmth and flavor to your mornings.

If you’ve been a long-time reader of Flora & Vino, you’ll know that my affection for incorporating sweet potatoes into breakfast is no secret. I believe these vibrant, naturally sweet tubers are incredibly versatile and nutritious, making them a fantastic base for a hearty morning meal. Just consider some of my past creations, like my Stone Fruit Stuffed Sweet Potatoes with Maple Tahini, or the wonderfully balanced Sweet & Savory Breakfast Salad. Building on this love, I thought, why not bake them into a convenient, delicious, and satisfying cookie?

These breakfast cookies are truly special. They manage to hold their shape beautifully, offering that satisfying cookie texture, yet they are entirely grain-free. This makes them an excellent option for those with dietary sensitivities, gluten-free lifestyles, or anyone looking to reduce their grain intake without sacrificing flavor or enjoyment. How do we achieve this perfect, wholesome balance? Let me walk you through the magic.

Why Choose Grain-Free Sweet Potato Breakfast Cookies?

Opting for grain-free cookies, especially for breakfast, offers a myriad of benefits. For starters, it’s a fantastic choice for individuals following gluten-free or paleo diets, or those who simply feel better avoiding grains. Almond flour, a key ingredient here, provides a rich source of protein and healthy fats, contributing to sustained energy levels throughout your morning. Sweet potatoes, packed with vitamins, fiber, and antioxidants, offer natural sweetness and moisture without the need for excessive added sugars.

Beyond dietary considerations, these cookies are simply a delightful way to start your day. They’re naturally sweetened, full of fiber, and boast a comforting, earthy flavor profile that’s perfect for the autumn season. Plus, they’re incredibly convenient for meal prep, making healthy eating on busy mornings a breeze. The combination of wholesome ingredients ensures you’re fueling your body with goodness from the very first bite.

What You Need to Make Grain-Free Sweet Potato Breakfast Cookies

Crafting these delectable breakfast cookies requires a few simple, wholesome ingredients:

• **Ground Flaxseed:** This acts as our “flax egg,” binding the ingredients together without the need for traditional eggs, making the recipe entirely vegan. It also adds beneficial omega-3 fatty acids.
• **Sweet Potato Purée:** The star of the show, providing natural sweetness, moisture, and a beautiful fall flavor.
• **No-Sugar-Added SunButter:** A fantastic nut-free alternative to traditional nut butters, offering creamy texture and healthy fats while keeping the recipe allergy-friendly.
• **Pure Maple Syrup:** Our natural sweetener of choice, perfectly complementing the sweet potato and adding a touch of rich flavor.
• **Almond Flour:** The base of our grain-free cookie, contributing to a tender texture and a boost of protein and healthy fats.
• **Cinnamon:** A warming spice that enhances the overall fall flavor profile.
• **Dried Cranberries:** Adding a lovely tartness and chewy texture.
• **Chopped Pecans:** Providing a satisfying crunch and nutty flavor.

That’s it! With these foundational ingredients, you’re well on your way to a batch of delicious and wholesome breakfast cookies.

How to Prepare the Sweet Potato for Perfect Purée

The foundation of this recipe is a smooth, flavorful sweet potato purée. While you might be tempted to use canned sweet potato purée for convenience – and it certainly works if you’re pressed for time or looking to use up pantry staples – I wholeheartedly recommend using freshly baked sweet potato. The difference in flavor is truly remarkable; fresh purée offers a deeper, more vibrant sweetness and a superior texture that elevates the entire cookie.

To prepare your fresh sweet potato purée: select one small to medium sweet potato. Preheat your oven to 400°F (200°C). Pierce the sweet potato several times with a fork, then place it directly on a baking sheet or wrap it in foil. Bake for approximately 45-60 minutes, or until it is fork-tender. The baking time will vary depending on the size of your sweet potato. Once baked, allow it to cool slightly, then scoop out the flesh and mash it thoroughly with a fork or potato masher until smooth. One small sweet potato typically yields about 1/2 cup of purée. If you only have larger potatoes available, simply bake a whole one and save any remaining purée for another delicious recipe, like a sweet potato casserole or a warming soup. Ensure your purée is cool before mixing it into the cookie dough to prevent any ingredients from cooking prematurely.

How to Make Grain-Free Sweet Potato Breakfast Cookies with Ease

One of the best features of this recipe is its simplicity – you can easily prepare the entire batch in just one bowl, minimizing cleanup and making the process incredibly straightforward.

Begin by whisking together your ground flaxseed and filtered water in a large mixing bowl. Allow this mixture to sit for about 5 minutes. During this time, the flaxseed will absorb the water and create a gel-like consistency, forming what’s known as a “flax egg.” This serves as a vital binder for our grain-free, vegan cookies.

Once your flax egg has gelled, it’s time to introduce the wet ingredients. Stir in the prepared sweet potato purée, your choice of No-Sugar-Added SunButter, and pure maple syrup. Mix these thoroughly until all components are well combined and the mixture is smooth and consistent. The SunButter is key here, not only for flavor but also because it allows this recipe to be entirely oil-free while still providing plenty of healthy fats and a wonderfully rich texture.

Next, sift in the almond flour, cinnamon, and a pinch of salt. Sifting helps prevent lumps and ensures a light, even texture in your final cookies. Gently fold these dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this can lead to a tougher cookie. You’re looking for a thick, cohesive dough that holds together when pressed.

Elevate Your Cookies: Adding Delicious Mix-Ins

With your base dough ready, it’s time to personalize your cookies with delightful mix-ins. For this recipe, we’re folding in dried cranberries and chopped pecans. The cranberries add a burst of tartness that beautifully contrasts with the sweet potato and maple syrup, while the pecans provide a satisfying crunch and nutty depth. Ensure they are evenly distributed throughout the dough for a perfect bite every time.

These breakfast cookies are designed to be substantial, offering a hearty start to your day. We like them “large and in charge,” so drop about 1/4 cup of dough per scoop onto a parchment-covered cookie tray. This size is ideal for a filling breakfast or a satisfying snack. This batch should yield approximately 12 medium-sized cookies, perfect for a week’s worth of grab-and-go options or for sharing with family. Once your tray is filled, bake them at 350°F (175°C) for 25-30 minutes, or until the bottoms are nicely browned and the cookies feel firm to the touch. The edges should be slightly golden, indicating they are perfectly baked through.

After baking, it’s crucial to allow the cookies to cool on the baking sheet for at least 15 minutes before attempting to move or serve them. This cooling period allows them to firm up completely and prevents them from crumbling, ensuring they maintain their delightful texture. Patience here will be rewarded with perfectly structured and delicious cookies!

How to Serve and Store Your Grain-Free Breakfast Cookies

These Grain-Free Sweet Potato Breakfast Cookies are incredibly versatile and can be enjoyed in various ways. They are designed to be a hearty, compact fall breakfast, perfect for busy mornings when you need something nourishing and convenient. Enjoy them as they are, alongside a warm cup of coffee or your favorite herbal tea, for a simple yet satisfying start to your day.

They truly shine as a meal prep hero. Make a batch on Sunday evening, and you’ll have delicious, healthy breakfasts ready for the entire week. Store them in an airtight container in the refrigerator for up to one week. To prevent them from becoming overly moist or soggy, you can place a paper towel at the bottom of the container to absorb any excess humidity. For longer-term storage, these cookies freeze beautifully. Simply place them in a single layer on a baking sheet to freeze until solid, then transfer them to a freezer-safe bag or container for up to three months. Thaw them in the refrigerator overnight or gently reheat in the microwave or oven for a warm, fresh-baked experience.

Beyond being a standalone treat, these cookies can be part of a more elaborate breakfast. I love serving mine in a bowl with a dollop of plant-based yogurt and a side of warm, spiced fruit (like sautéed apples or pears). This combination creates a cozy and comforting meal, perfect for crisp autumn mornings. For an entirely nut-free variation, you can experiment by swapping out the almond flour for oat flour (ensure it’s certified gluten-free if needed) or even your favorite plant-based protein powder for an extra boost. Whether you enjoy them chilled straight from the fridge or gently warmed, these sweet potato breakfast cookies are sure to become a staple in your fall routine.

More Delicious Breakfast Cookie Recipes to Explore

If you’ve fallen in love with the convenience and flavor of breakfast cookies, you’re in luck! I have a whole collection of recipes designed to make your mornings healthier and more delicious. Be sure to check out some of these other fantastic options:

• Blueberry Banana Breakfast Cookies

• Zucchini Tahini Breakfast Cookies

• Cranberry Almond Breakfast Cookies

• Banana Bread Breakfast Cookies

• Carrot Cake Breakfast Cookies

• Single Banana Oatmeal Chocolate Chip Breakfast Cookie

I Want to Hear From You! Share Your Creations!

If you make this Grain-Free Sweet Potato Breakfast Cookies recipe, I would absolutely love to hear about your experience! Your feedback is invaluable and helps me create more delicious content that you’ll adore.

Please be sure to leave me a comment below, along with a star rating and review, so I can use your feedback to refine and develop even more “yums” for you. It brings me so much joy to see your culinary adventures!

Don’t forget to give me a shout on Instagram and use the hashtag #floraandvino to show me your beautiful creations. I love seeing how you bring these recipes to life in your own kitchens.

For more recipe inspiration and to save this and other delightful dishes for later, be sure to check out my Pinterest page. You’ll find plenty of ideas to keep your healthy eating journey exciting.

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XO Lauren

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This post is brought to you by SunButter, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!

Photography by Hot Pan Kitchen